Crème de Poivrons Rouges (Cream of red peppers sauce)

Steve and Diane Woodard, August 2003, from their book, "When our Grandmothers Cooked in Provence"

1 lb to 1.3 lb Red peppers, seeded and diced
1 large onion, minced
2 garlic cloves
4 ripe tomatoes, peeled and seeded
2 oz. Double cream (You may substitute1% milk for 2 oz of double cream and consider this a Weight Watchers' modification)
Olive oilPinch of sugar (or Splenda)
1.5 dl/ 0.2 Pt of water
Salt
Fresh ground pepper

Brown the onions and garlic with 3 tablespoons olive oil over slow heat until they change color.
Add the peppers, tomatoes, and season with salt and pepper; add the water. Bring to a boil, and then cover and cook for half an hour.

Pour into a food processor with the cream and pinch of sugar. Blend and check the seasoning.

Serve this warm over fish, an omelet, hot vegetables, or serve cold over cold vegetables.